'st kilda burger bar'

December 16 2014 | The Age

By Hilary McNevin & Roslyn Grundy

Restaurateur-turned-publican Rabih Yanni, who took over St Kilda's Grosvenor Hotel four months ago, is opening a burger bar on the hotel site. The St Kilda Burger Bar will be strictly takeaway, with an app that lets customers order from the car park. STKBB flips its first patty on Australia Day weekend.

With a section on the menu named ‘Beer & Wine Food WITH FRIENDS’, you know you’re in the money. For a small party of two-three, the braised lamb shoulder will set your tails wagging; for up to six, the whole-roasted rib eye of beef with root vegies and beef fat roasted potatoes promises to be as good as anything your mouth has ever encountered; but the buck stops at the whole sucking pig – $650 will get you an ENTIRE suckling pig, served with all the trimmings, for you and up to 10 friends!

When a venue falls under new management, things will generally go one of two ways: either the venue will change for the better, or it will signal the beginning of the end. Thankfully, when veteran publican Rabih Yanni took over St Kilda’s The Grosvenor Hotel in July of this year, the local gem fell into the first category, and this meatlover’s haven has continued to go from strength to strength.

Rabih is a seasoned figure in the Melbourne hospo scene, with this resume spanning the length of Melbourne and featuring the likes of Mentone Hotel, Anchor and Hope Hotel, and The Point Albert Park. However, you could be forgiven for missing the memo on his latest career move, given The Grosvenor never closed its doors and hasn’t undergone any sort of physical makeover to signal this changing of hands. Indeed, rather than orchestrating a drastic overhaul of the venue, Rabih has remained true to The Grosvenor’s winning recipe: that is, a focused specialisation in premium cuts of meat.

As such, The Grosvenor’s menu continues to boast the famed whole suckling pig (which is carved at the table for up to ten guests), and a range of impeccable steaks, all dry aged for 40 days to achieve maximum flavour, ranging from a $34 porterhouse to a $74 500g pure scotch fillet. This quality of produce is fundamental to Rabih’s vision for The Grosvenor, with his focus being firmly on providing patrons with ‘the best Victorian grass fed beef and warm hospitality.’

That’s not to say Rabih isn’t putting his unique stamp on the venue. These last four months at the helm of The Grosvenor have seen him install subtle changes to the food and drink menus and inject his signature brand of high quality service. More importantly, though, The Grosvenor also has a number of game changing modifications in the pipeline to be rolled out in 2015. The most exciting? For Rabih, it would have to be the grocery store. This innovative addition is all about providing convenience to the community, and will offer everything from cold-pressed juices to The Grosvenor’s own beef cuts.

In addition to this, the St Kilda East pub will also be introducing a burger den to feed the hungry, gourmet-demanding masses, and an indoor/outdoor beer garden for whiling away lazy afternoons. Plus, stay tuned for a series of special events, such as The Ultimate Aussie BBQ, as well as regular specials, like the ridiculously great value $16 steak nights happening every Thursday.

Oh, and to answer what is no doubt the burning question of all of the venue’s faithful inner-south mob: yes, drive through pizza slices are still very much on the menu. After all, Rabih isn’t about turning The Grosvenor into something it isn’t, but rather accentuating what has always made it great. Score one for new management.

The Grosvenor, home to cocktails, craft beers, meat raffles and TVs for viewing the footy, has definitely earned its reputation as one of the best pubs south of the river. The food offering has taken an upward swing lately too, with chef Paul Tyas coming on board by way of the Point. A whole suckling pig will cost you $650, but on Tuesdays, all the pizzas from the wood-fired oven are $14, including the seafood-rich marinara with scallops, mussels, anchovies and prawns. It also does one of the more impressive $15 parmas, with San Daniele prosciutto subbing for ham and an eggplant option crusted with chia seeds and panko crumbs.

The Grosvenor Hotel will be serving a three-course lunch with the chef's tasting plate on arrival. Keep it traditional and choose turkey breast with potato fondant and currants and a good old pud or, start with a prawn cocktail and have barramundi for main. $79 for adults; $35 for kids.

Another pick of what’s open this Christmas in Melbourne, is The Grosvenor in St Kilda East – doing the full shebang, including a festive tree and lights! Guests at their Christmas lunch can expect turkey breast, potato fondant and red currants, Chrissie puddings with brandy butter, and Crystal Bay prawn cocktails! There’s also some tasty 7 Apples Gelato on offer. Yum.

As a rusted-on resident of Melbourne’s inner north, I’m always keen to find out how the other half lives in our city’s inner south.

So I asked veteran publican and south-side dweller Rabih Yanni, who took over Grosvenor Hotel in St Kilda after selling super-successful The Point Albert Park earlier this year. Rabih has a reputation for giving his customers perfectly-aged, grass-fed Victorian meat, and the Grosvenor is already churning through 200kg a week (hardly surprising, when the pub serves 40-day-aged porterhouse for $34, or $16 on Thursday steak night). Rabih’s head chef Paul Tyas (ex-sous chef at The Point under Scott Pickett) is also batting up crowd pleasers like Western Plains’ whole suckling pig, carved at the table for up to 10 hungry diners.

Life is busy as a publican, but when Rabih goes out for a bite to eat in the inner south, these are the places he likes to visit.

1. BISTRO GITAN

52 Toorak Rd West, South Yarra, 9867 5853

For a meal with the family and/or friends, Bistro Gitan (pictured above) is perfect. They do a delicious take on the prawn cocktail and steak tartare, with amazing espresso martinis to finish.

2. STABLES OF COMO

Como House and Garden, corner Williams Rd and Lechlade Ave, 9827 6886

This is my favourite place for breakfast. Everything on the menu will satisfy and/or assist with a hangover, but I can’t go past the hotcakes with pistachio praline. I always order a serve for myself and my son Orlando, and then make sure I help him finish his too. There’s also a great selection of tea from Larsen & Thompson.

3. OFFICINE ZERO

534 Malvern Rd, Hawksburn Village, 0438 852 241

I don’t get excited by the coffee scene as I’ve always maintained I make myself the best coffee. However, I stumbled across this genuine article Italian coffee bar while helping my wife set up her boutique a few doors down. There’s an Italian barista straight from Florence grinding Degustazione beans (also, from Florence). Needless to say, it assisted with the late nights and early mornings. Brilliant coffee and handmade chocolates.

4. 7 APPLES GELATO

75 Acland St, St Kilda, 9537 3633

This is where I go for a treat with my son Orlando. Mark Mariotti was the first to market with artisanal gelato and has remained consistent since opening in 2001. Orlando loves the fragola (strawberry) gelato and I enjoy any flavour Mark suggests, particularly the crocangelo.

5. BELLOTA

181 Bank St, South Melbourne, 9078 8381

Bellota is the place to go for a drink on the way home. There’s always a great wine by the glass available and they make a mean negroni. The roasted almonds are moorish and assist with alcohol consumption.

Following the successful sale of The Point Albert Park earlier this year, veteran publican Rabih Yanni has taken over Grosvenor Hotel in St. Kilda.

A favourite among Melbourne’s inner-south residents, The Grosvenor has seen a number of subtle changes since Yanni came on board in July, with a shift in both philosophy and focus for the venue. The venue is also developing a solid reputation among meatlovers, and today races through over 200 kilograms of beef per week.

While the kitchen’s commitment to sourcing, ageing and preparing premium cuts continues to develop, Yanni is focusing on 100 per cent natural, grass-fed Victorian beef, with a loyalty to Gippsland.

Head chef Paul Tyas continues to serve signature dishes, such as Western Plains’ whole suckling pig for up to 10 guests, carved tableside.

Future additions are also in the pipeline, with Yanni establishing a general store to the venue. The store will provide a range of produce, from cold-pressed juices and gourmet cheese with bread from local baker Danny Chirico, to the Grosvenor’s own beef cuts and 7 Apples gelato.

The Grosvenor is also in the process of putting together a series of special events, such as The Ultimate Aussie BBQ, which will appeal both as a summer dining destination and as something fresh to add to the mix for local meat lovers.